Lavender Lemon Cookies

September 2, 2014 | By | Comments (1)

1409165035.165498As a young adult, I have been surrounded by wedding events for the past two years. Thankfully, I love weddings and the numerous showers, parties, dinners, and receptions that have flooded my weekends month after month. While I’ve attended several events, I had the additional pleasure of baking some treats for a good friend’s bridal shower this past weekend, and they were a huge success! Brides and flowers just go together, and when the bride is especially fond of floral notes in her sweet and savory dishes, I knew something with lavender was a must-make. I reached out to a good friend, baking goddess, and Cooking Light Assistant Food Editor, Darcy Lenz, for a recipe, and she gave me this fabulous Lavender Shortbread Cookie recipe with a Lemon Glaze.


Here’s what you need:
1 cup all-purpose flour
1 cup cake flour
1/4 cup granulated sugar
1/4 cup confectioner’s sugar
1/2 teaspoon Kosher salt
1 cup of softened butter
1 1/2 teaspoons of dried lavender buds or use 1 teaspoon for a less intense flavor (You can find lavender buds at Whole Foods)

1 cup sifted confectioner’s sugar
1 fresh lemon

Preheat the oven to 350°.
In a stand mixer, combine butter, sugars, and salt; then mix on low for 3 minutes, until the consistency is creamy.
In a separate bowl, sift together the all-purpose flour with the cake flour.
Add the flour into the butter mixture and mix until a dough has formed.
Mix in the lavender buds.
Form the dough into a log and chill for 4 or more hours in the refrigerator.
After the dough has chilled, cut into rounds and place on a parchment-lined baking sheet.
Bake for 20 minutes, remove, and let the cookies cool.

Whisk 1 1/2 cups sifted confectioner’s sugar with 3 tablespoons fresh lemon juice (and 1 teaspoon lemon zest if you want an extra lemony punch) until smooth; dip the top of each cooled cookie into the glaze or drizzle over top.
* If you prefer an extra lavender punch, pulse a teaspoon of lavender buds with granulated sugar in a food processor to create a lavender sugar and sprinkle on top of the glaze before it hardens.

See more: Lavender-Mint Syrup
Peach-Raspberry-Lavender Jam
Blue Corn Waffles with Lavender Cream and Fresh Blueberries

 Every week we show you how to navigate your way through the grocery store and how to make your favorite foods simple, clean, and worth every bite.


  1. Pat Rutenberg

    I never thought about lavender in cookies, but this sounds wonderful!

    September 3, 2014 at 2:24 pm

Leave a Comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s